Active Time

　　35 minutes

　　Total Time

　　35 minutes

　　Editor's note: Chef Roberto Santibañez, the chef/owner of Fonda in Brooklyn, New York shared this recipe as part of a festive taco party menu he created for Epicurious. He recommends serving this salsa with his <epi:recipelink id="364389">Carnitas or <epi:recipelink id="364409">Carne Adobada Tacos.</epi:recipelink></epi:recipelink>

　　Pineapple's bright sweet-tart flavor becomes sweeter and more complex as the sugars caramelize on the grill or under the broiler. Like most fruit salsas, a high heat level—thank you, habaneros—keeps all that beautiful sweetness in check. This salsa brings to mind tacos al pastor—the amazing taqueria specialty of pork roasting on a vertical spit with a piece of pineapple on top, dripping its juices onto the charred meat—so I often serve it with roast pork or Carnitas, but it also goes great with grilled fish or shrimp. I thank my dear friend, the wonderful chef-instructor at the Culinary Institute of America, Sergio Remolina for inspiring this recipe. Cheers, Sergio!

　　

Ingredients

Makes 2 1/2 cups

　　4 (1/2-inch-thick) round slices fresh pineapple (1/2 pineapple)

　　1/4 cup mild olive oil or vegetable oil

　　1 medium red onion, finely chopped (1 cup)

　　1/2 cup chopped cilantro

　　1/4 cup freshly squeezed lime juice, or more to taste

　　2 fresh habanero chiles, minced, including seeds

　　1/2 teaspoon fine salt, or 1 teaspoon kosher salt

　　

Step 1

Set the oven to broil (alternatively, you can preheat the oven to 500°F) and preheat, or heat a lightly oiled grill pan over medium heat. If you're using the oven broiler, position the rack 8 inches from the heat source.

　　

Step 2

Brush the pineapple slices with some of the oil and roast or grill them until they're browned on both sides and tender, 5 to 6 minutes a side on the grill pan, or 8 minutes a side under the broiler. Let them cool to room temperature.

　　

Step 3

Dice the pineapple (about 1/8 inch), discarding the core, and mix it in a bowl with the remaining ingredients. Season to taste with additional lime juice and salt.

　　

Step 4

This salsa keeps in the refrigerator for up to one day.

　　Adapted with permission from Truly Mexican by Roberto Santibañez with JJ Goode, (C) 2011 John Wiley & Sons, Inc.